Bacon and Pesto Pinwheels

INGREDIENTS

For the walnut pesto:

½ cup FreshLife Californian Walnuts

2 cups basil leaves

¼ cup extra virgin olive oil

¼ cup grated parmesan

½ lemon juiced

1 clove garlic

salt and pepper

For pinwheels:

12 slices of streaky bacon

2 sheets puff pastry, thawed

1 cup cheddar cheese, grated

2 tbsp milk, for brushing

METHOD

For the walnut pesto:

• Add walnuts to a non-stick skillet over medium heat. Toast the walnuts for 3-5 minutes, until golden. Let cool.

• Add all pesto ingredients to a blender and blitz until chunky. Add olive oil as needed and season to taste with salt and pepper.

For pinwheels:

• Spread pesto in an even layer over each puff pastry sheet. Lay bacon rashers on top (6 per sheet) and sprinkle with grated cheese. Roll up tightly, wrap with cling film (or pastry wrapper) and pop in the freezer for 20 minutes.

• Preheat the oven to 190°C. Line 2 baking trays with baking paper.

• Using a sharp knife cut the rolls into 1.5cm widths (about 9 pieces each) then lay cut side up on the prepared baking trays. Brush with milk. Bake for 15-20 minutes, until golden and cooked.

Tip : you can double the pesto recipe and freeze the extra pesto in ice-cube moulds for quick snacks and easy midweek pasta meals.